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Saturday, January 4, 2014

Aloo Methi Paratha for Breakfast

It is not everyday that I make aloo parathas for breakfast. Methi or radish is ok, but the whole potato filling coupled with curds on the side tends to make me lethargic through the early morning. So aloo paratha is reserved for the weekend and makes for an awesome lip-smacking breakfast.
Make it at home and you will be able to down a sizable number of parathas cause they are lighter than the ones at the restaurant and also come with the goodness of being homemade. This time, I added some methi that was lying in the fridge to the mix to make a wholesome Aloo Methi Paratha for breakfast.

Method to make Aloo Methi Paratha

Make a stiff dough out of the wheat flour and salt mixture by adding water to it. Knead really well, for about ten minutes. Top with a tsp of oil and knead again. Cover and keep it aside.

Wash and chop the methi well.

Now, in a bowl, take the potatoes, chillies, coriander, ginger and mix it well together.

In a pan, heat some oil and add to it the chopped methi. Add turmeric, jeera powder, ajwain to this and stir for minute. Turn off the heat and add this to the potato mixture. Sprinkle some chat masala on top and adjust the salt. Knead it really well without any lumps such that all the masala is uniformly mixed together.

Divide the stuffing into equal sized balls. Roll out the chapathi dough slightly and place one medium sized ball of the stuffing in the center.

Fold the edges together and seal it back and roll out the paratha with soft hands.

On a hot tava or griddle, cook the paratha evenly on both sides on low flame by brushing a little bit of ghee on each side. The ingredients mentioned here make 6 large sized parathas since I make my parathas a little thinner so as to keep them light.

Cut the paratha into halves and serve hot with some mango pickle or chutney and a cup of curds on the side.